Loaded with spices, this Healthy Curry Lentil Hummus is rich in flavor, fiber and protein. An easy and oil free Vegan lentil hummus that’s a great dip for some warm naan too!
Ingredients
⅔cupDried Lentils, 130g, = 1⅔ cup cooked
2cupsWater
¼cupTahini, 64g
2TbspCoconut Milk
3TbspLentil Cooking Liquid, or Water
1½TbspLemon Juice
1½TbspMinced Garlic, 1-2 cloves
½tspCumin
¼tspTurmeric
¼tspGround Coriander
¼tspGround Cardamom
¼tspCayenne Pepper
¼tspSalt
⅛tspBlack Pepper
Instructions
Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
Combine all the ingredients in a blender or food processor. Blender gives better results.
Process until smooth. Add more lentil liquid or water for a smoother hummus. Adjust salt to taste.
Transfer to plate and garnish with olive oil if desired.